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This healthy, fast and easy to make potato cake or pancake recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
ΒΌ lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. fennel, chopped
1/4 lb. acorn squash, peeled, deseeded, diced, boiled and mashed dry
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 tsp. borage, chopped
ΒΌ cup sunflower oil
METHOD:
Using a food processor, combine mashed potatoes, acorn squash, eggs, flour, salt, black pepper and borage until a dough ball forms. Fold in fennel.
Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until ΒΌ inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.
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